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Chocolate-Drizzled Baklava

Chocolate-Drizzled Baklava
This baklava makes a special gift and is also fun to put on a party planner. — Jesse Zipursky, San Ramon, California
36 ServingsPrep: 1 hour Bake: 30 min. + standing

Ingredients

  • 1-2/3 cups finely chopped pecans
  • 1-2/3 cups finely chopped walnuts
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup butter, melted
  • 24 sheets phyllo dough
  • SYRUP:
  • 1 cup water
  • 1 cup honey
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • DRIZZLE:
  • 1 cup (6 ounces) dark chocolate chips
  • 1 teaspoon shortening

Directions

  • In a large bowl, mix the first six ingredients. Brush a 13-in. x
  • 9-in. baking pan with some of the butter. Unroll phyllo dough; trim
  • to fit into pan.
  • Layer six sheets of phyllo in prepared pan, brushing each with
  • butter. Keep remaining phyllo covered with plastic wrap and a damp
  • towel to prevent it from drying out. Sprinkle with a third of the
© Taste of Home 2013

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Chocolate-Drizzled Baklava (continued)

Directions (continued)

  • nut mixture. Repeat layers twice. Top with remaining phyllo sheets,
  • brushing each with butter.
  • Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at
  • 350° for 30-35 minutes or until golden brown.
  • Meanwhile, in a saucepan, combine the water, honey, sugar and
  • cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 10
  • minutes. Stir in vanilla.
  • Pour over warm baklava. Cool completely in pan on a wire rack. Cover
  • and let stand for several hours or overnight.
  • In a microwave, melt chocolate chips and shortening; stir until
  • smooth. Drizzle over baklava; let stand until set. Yield: 3 dozen.
© Taste of Home 2013